Sour Cream Cornbread

Sour Cream Cornbread is a wonderfully savory cornbread made with creamed corn and lots of fresh sour cream. This recipe is super easy as it is made with self-rising cornmeal!
Cornbread made in an iron skillet with butter on top.


Sour cream cornbread is a wonderful savory treat that is not to be missed. Sour cream gives ordinary cornbread a unique flavor and a dense texture. The creamed corn also adds a great flavor. You have never had cornbread so moist!

This recipe uses self-rising cornmeal. Self-rising cornmeal is great for making a batch of cornbread at home. Martha White and Aunt Jemima are two great brands to purchase.

If you don’t have self-rising cornmeal, To make 1 cup of self-rising cornmeal you can make it by mixing together 1 cup cornmeal, 1 1/2 teaspoons baking powder, and 1/2 teaspoon salt together in a bowl. Use it right away or store it in an air-tight container until you need it.

To make this recipe, first turn on the oven to preheat it. Place a seasoned iron skillet into the oven. You will be using a warm iron skillet for this recipe.

Combine the creamed corn, vegetable oil, sour cream, the eggs together, and mix well. You will then sprinkle the cornmeal into the batter, and stir.

Combining self-rising cornbread mix.

You don’t want to overmix the sour cream cornbread batter, Stir until it is just blended, then pour the mixture into the hot iron skillet. If your iron skillet is seasoned, there is no need to to add non-stick spray to the pan.

Pouring sour cream cornbread batter into an iron skillet.

In about 20 minutes you will have a wonderfully savory cornbread that you can’t resist. A touch of butter and you have the perfect slice of homemade cornbread.

This recipe is easy to modify, you could add some Cheddar cheese to the top of the bread before you bake it in the oven, or you may even want to add a tablespoon or two of green chilies to the batter.

Love cornbread? Don’t miss these great cornbread recipes.

Otis Spunkmeyer Spicy Cornbread Muffins – spicy and sweet, they can’t be beat.
Crowd Pleasing Cheesy Jalapeno Cornbread
Tippin’s Cornbread

Cornbread made in an iron skillet with butter on top.

Sour Cream Cornbread

Sour cream adds a special touch to cornbread. 
5 from 2 votes
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Course: Breads
Cuisine: American
Keyword: Cornbread, Sour cream cornbread
Servings: 8
Calories: 238kcal

Ingredients

  • 3 large eggs slightly beaten
  • 1 cup self rising cornmeal
  • 8 3/4 ounces cream style corn
  • 8 ounces sour cream
  • 1/4 cup Vegetable Oil

Instructions

  • Heat a lightly greased 8 inch cast iron skillet in a 400 degree oven for 5 minutes. In a bowl, combine all ingredients, and mix until all is moistened. Pour batter into hot pan. Bake in oven at 400 degrees for 20 minutes or until golden.

Recipe Tips for the Cook

Want some variety?
  • Add a tablespoon or two of chopped green chilis to be batter.
  • Add a handful of Cheddar cheese to the top when you bake this cornbread.

Nutrition

Calories: 238kcal | Carbohydrates: 21g | Protein: 5g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 84mg | Sodium: 138mg | Potassium: 171mg | Fiber: 2g | Sugar: 2g | Vitamin A: 300IU | Vitamin C: 1.7mg | Calcium: 42mg | Iron: 1.1mg
Tried this recipe?Mention @CopyKatRecipes or tag #CopyKatRecipes!

About Stephanie

I recreate your favorite restaurant recipes, so you can prepare these dishes at home. I help you cook dinner, and serve up dishes you know your family will love. You can find most of the ingredients for all of the recipes in your local grocery store.

Stephanie is the author of CopyKat.com's Dining Out in the Home, and CopyKat.com's Dining Out in the Home 2.

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